Lettuce Cups
Using Mills Family Farms Wholeaves® Romaine Hearts
by Chef Cal Stamenov
Serves 6
Ingredients:
Black Olive Dressing
4 ounces black olives
1 tablespoon mustard
1⁄2 cup extra virgin olive oil
1 egg yolk
18 romaine heart leaves
12 ounces yellow fin tuna
3 oz black olive tapenade
6 fingerling potatoes
36 hericot vert – blanched
6 quail eggs
Method:
In food processor, combine mustard, egg, and olives. Slowly add olive oil and emulsify. Strain through a fine sieve.
After boiling quail eggs in salted water for 3 minutes, remove shells and set aside.
Boil the potatoes for 10 minutes, then remove. Over medium heat, cook the tuna to medium rare, by searing all sides. (cooking for 3 minutes total) Cube the potatoes and the tuna. Halve the haricots verts and the quail eggs.
Arrange lettuce leaves between 6 plates or one large platter. Drizzle the black olive dressing over each leaf. Arrange a few pieces of each ingredient on each leaf. Garnish each will a small scoop of black olive tapenade.